1. egg whites. Beat salt and 40 g sugar until creamy. Mix almond kernels, bitter almond flavoring, marzipan pieces and remaining sugar. Fold in the snow in portions.
Form 3-4 cm long rolls (approx. 2 cm dia.) with moistened hands and place on a baking tray lined with parchment paper. 3.
Brush each with rose water and dust with powdered sugar. Place a few pine nuts on top. Bake at 160 °C on the middle shelf for about 20 minutes. Cool.